According to the Centers for Disease Control and Prevention, about 48 million people in the U.S. (1 in 6) get sick, 128,000 hospitalized, and 3,000 die each year from foodborne disease. The Hazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption.
There are seven major guidelines to implement HACCP and they are designed to have clear and specific actions to take.
1. Conduct a Hazard Analysis
2. Determine Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping and Documentation Procedures
Download our Infographic on the 7 Major Guidelines to Implement HACCP for all the details.